This recipe brings back every single church potluck from my childhood. Someone always brought strawberry pretzel salad, and it always disappeared first. Sweet, salty, creamy, crunchy — it hits every craving. My mom taught me to make it when I was a teenager, and now it’s one of my go-to’s for family gatherings. Honestly? It’s halfway to cheesecake, and I’m not mad about it.

Ingredients:

For the crust:

• 2 cups crushed pretzels

• ¾ cup melted butter

• 3 tbsp sugar

For the filling:

• 1 (8 oz) block cream cheese, softened

• ½ cup sugar

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

For the topping:

• 1 (6 oz) box strawberry Jello

• 2 cups boiling water

• 1 lb fresh strawberries, hulled and sliced

Instructions:

1. Preheat oven:
   Set oven to 350°F (175°C).

2. Make the crust:
   Mix crushed pretzels, melted butter, and sugar. Press into a 9x13 baking dish. Bake for 10 minutes. Let cool completely.

3. Make the filling:
   Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust carefully, sealing to the edges so Jello doesn't seep through.

4. Make the topping:
   Dissolve Jello in boiling water. Let it cool for 10–15 minutes, then stir in sliced strawberries.

5. Assemble:
   Pour Jello mixture gently over the cream layer. Chill in the fridge for at least 4–6 hours or overnight until set.

6. Serve:
   Slice into squares and serve cold. It’s sweet, creamy, fruity, and just the right amount of salty. A guaranteed hit!

 Nutrition (per serving, 12 servings):

Serves: 12 | Prep Time: 25 mins | Chill Time: 4–6 hours | Total Time: ~6.5 hours
Calories: 280 | Protein: 2g | Carbs: 32g | Fat: 16g | Fiber: 1g | Sugar: 18g